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4 Ingredient Sweet Potato Brownies
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4 Ingredient Sweet Potato Brownies

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Suitable For 12m+
Metric - US Customary Units

Ingredients

  • 300 g sweet potato (mashed; steamed, boiled or roasted, skin removed)
  • 120 g almond butter (we use a 100% natural almond butter)
  • 80 ml maple syrup
  • 30 g cacao powder (sub with carob for under 24 months)
  • 50 g vegan choc chips (optional; omit for under 24 months)

Instructions 

  • Preheat the oven to 180c/350f.
  • Add all of the ingredients to a bowl and stir until smooth and well combined.
  • Spread the batter into a lined baking dish (we used a 17x22cm size, so use similar or a 20x20, if you use larger reduce the cooking time, if smaller then cook longer as it will be thicker).
  • If using, stir through the choc chips (reserve a few to sprinkle on top).
  • Bake for 25-30 minutes until a skewer comes out clean, the top is starting to firm and edges are pulling away slightly.
  • Allow to cool fully in the dish before slicing (they will firm up as they cool).

Storage

Store in an airtight container in the fridge for up to 5 days, at room temperature for 2 days, or freeze for up to 2 months.